Automatic Mochi Ice Cream Machine for Sale – Commercial & Industrial Models

Our Automatic Mochi Ice Cream Production Line integrates 5 specialized machines to streamline commercial mochi ice cream manufacturing: YC-170 Encrusting, YC-23 Flour Coating, YC-150 Tray Aligning, YC-136 Rice Flour Steamer (150L), and YC-135 Water Softener Steamer. The system automates dough steaming, molding, powder coating, and tray feeding—eliminating manual tray handling. With customizable plastic trays (2/4/6/8/10 portions) and adjustable speed (10–90 units/min), it’s ideal for industrial-scale production. Contact us for bulk orders or technical details!

In the fast-growing global frozen dessert market, mochi ice cream has emerged as a beloved treat, blending the chewy texture of traditional mochi with the creamy goodness of ice cream. For industrial manufacturers looking to scale production efficiently, our full automatic mochi ice cream production line offers a seamless, high-performance solution. Composed of 5 specialized machines—YC-170 Automatic Encrusting Machine, YC-23 Imitate Handmade Flour Coating Machine, YC-150 Automatic Tray Aligning Machine, YC-136 Rice Flour Mixing and Evaporating Steamer (150L), and YC-135 Steam Generator (with Water Softener)—this line streamlines every step of production, from mochi dough preparation to final tray packaging, eliminating manual labor and ensuring consistent quality.

Machine Working Videos

1. Detailed Introduction & Specifications

Each machine in our production line is engineered to perform a specific, critical role in the mochi ice cream manufacturing process. Below is a breakdown of their functions, along with detailed technical specifications to help you evaluate their fit for your industrial needs.

1.1 YC-170 Automatic Encrusting Machine (Core Mochi Ice Cream Forming Machine)

The YC-170 is the heart of the production line, responsible for the core task of encrusting ice cream fillings with mochi dough. It automates the process of wrapping creamy ice cream centers with chewy mochi, ensuring uniform thickness, consistent shape, and no leakage. What sets it apart is its ability to directly place the formed mochi ice cream into small plastic trays—eliminating the need for manual picking and handling, which saves labor and reduces contamination risks. The plastic trays are automatically supplied by the machine, and their size can be customized to hold 2, 4, 6, 8, or 10 pieces of mochi ice cream, depending on your market needs.

1.2 YC-23 Imitate Handmade Flour Coating Machine

After the mochi ice cream is formed, the YC-23 applies a thin, even layer of flour to the surface. This step is essential to prevent the sticky mochi from adhering to trays, equipment, or other pieces during subsequent processing. The machine mimics the precision of manual flour coating—ensuring no excess flour (which would affect taste and appearance) and no missed spots. It also features a dust absorption system to reduce flour dust in the production environment, maintaining a clean and safe workspace.

1.3 YC-150 Automatic Tray Aligning Machine

Following flour coating, the YC-150 takes over to automatically align and arrange the mochi ice cream-filled trays. It ensures that each tray is properly positioned for subsequent processes—such as quick freezing or vacuum packaging—eliminating manual tray alignment and reducing errors. The machine’s high capacity (matching the output of the YC-170) ensures a smooth, continuous flow of production, with no bottlenecks.

1.4 YC-136 Mochi Dough Steaming & Mixing Machine (150L)

The foundation of great mochi ice cream is high-quality mochi dough—and the YC-136 is designed to produce just that. This machine combines mixing and steaming in one unit: it first mixes rice flour (and other ingredients) into a smooth batter, then steams it to achieve the chewy, elastic texture that defines mochi. With a 150L capacity, it can produce large batches of dough to keep up with high-volume industrial production, and its adjustable rotation speed allows for customization of dough texture.

1.5 YC-135 Steam Generator (with Water Softener)

To ensure consistent, high-quality steaming for the mochi dough, the YC-135 Steam Generator provides a steady supply of clean, dry steam. It is paired with a water softener to remove impurities (such as calcium and magnesium) from the water, preventing scale buildup in the generator and the YC-136 steamer. This not only extends the lifespan of the equipment but also ensures that the steam does not affect the taste or texture of the mochi dough. The generator features fully automatic control, making it easy to operate and maintain.

YC-135 Steam Generator Specifications

Water Softener (Paired with YC-135 Steam Generator)

2. Production Line Working Process

Our full automatic mochi ice cream production line is designed for seamless integration, with each machine working in tandem to ensure efficient, consistent production. The entire process is automated, requiring minimal manual intervention—reducing labor costs and human error. Below is the step-by-step working flow:

1. Mochi Dough Preparation (YC-135 + YC-136): First, the YC-135 Steam Generator (with water softener) produces clean, stable steam. This steam is supplied to the YC-136 Mochi Dough Steaming & Mixing Machine, where rice flour and other ingredients are mixed into a smooth batter. The YC-136 then steams the batter at a controlled temperature and pressure, turning it into elastic, chewy mochi dough. The 150L capacity of the YC-136 ensures that large batches of dough are produced to keep up with the production line’s output.
2. Mochi Ice Cream Forming & Tray Placement (YC-170): The prepared mochi dough is fed into the YC-170 Automatic Encrusting Machine, along with pre-chilled ice cream fillings (e.g., vanilla, matcha, chocolate). The YC-170 automatically wraps the ice cream with mochi dough, forming uniform, leak-proof mochi ice cream pieces. Simultaneously, the machine supplies small plastic trays automatically and places each formed mochi ice cream into the trays—eliminating the need for manual picking. Tray sizes can be customized to hold 2-10 pieces, depending on your needs.
3. Flour Coating (YC-23): The tray-filled mochi ice cream pieces are conveyed to the YC-23 Imitate Handmade Flour Coating Machine. This machine applies a thin, even layer of flour to the surface of the mochi, preventing sticking during subsequent processing. The built-in dust absorption system keeps the workspace clean and reduces flour waste.
4. Tray Aligning (YC-150): After flour coating, the trays are sent to the YC-150 Automatic Tray Aligning Machine. The machine aligns the trays precisely, ensuring they are positioned correctly for the next steps—such as quick freezing or vacuum packaging. This step ensures a smooth, continuous flow of production, with no bottlenecks.
5. Post-Processing (Optional): Once aligned, the trays can be directly sent to a quick-freezing machine to lock in freshness, or to a vacuum packaging machine for long-term storage. The entire process from dough preparation to tray alignment takes place automatically, with a production speed of 10-90 pieces per minute—adjustable to match your production needs.

3. Detailed Introduction to Mochi Ice Cream

3.1 Origin of Mochi Ice Cream

Mochi ice cream traces its roots to Japan, where mochi (a traditional glutinous rice cake) has been a staple food for centuries. The fusion of mochi and ice cream emerged in the 1980s, credited to Japanese-American entrepreneur Frances Hashimoto, who sought to create a portable, delicious treat that combined the chewy texture of mochi with the creaminess of ice cream. Originally popular in Japanese communities in the United States, mochi ice cream quickly gained global popularity, becoming a beloved frozen dessert in countries across Asia, Europe, North America, and beyond.

3.2 Market Classification of Mochi Ice Cream

Mochi ice cream is primarily classified by two key factors: flavor and packaging format, both of which cater to different consumer preferences and market segments:

• By Flavor:
• Traditional Flavors: Matcha, red bean, vanilla, and strawberry—rooted in Japanese and Asian tastes, these are the most popular global flavors.
• Premium/Artisanal Flavors: Dark chocolate, salted caramel, mango, taro, and even savory options (e.g., matcha with sesame) cater to consumers seeking unique, high-end treats.
• Dietary-Specific Flavors: Vegan (dairy-free ice cream), gluten-free, and low-sugar options target health-conscious consumers and those with dietary restrictions.
• By Packaging Format:
• Individual Packs: Single-piece packaging, ideal for convenience stores, vending machines, and on-the-go consumption.
• Multi-Piece Trays: Trays holding 2-10 pieces (the format supported by our production line), popular for family consumption, supermarkets, and foodservice.
• Bulk Packaging: Large quantities for foodservice providers (e.g., restaurants, cafes, and ice cream shops) who serve mochi ice cream as a dessert option.

3.3 Market Trends of Mochi Ice Cream

The global mochi ice cream market is experiencing steady growth, driven by several key trends that make it a lucrative opportunity for industrial manufacturers:

• Growing Demand for Premium & Artisanal Frozen Desserts: Consumers are increasingly seeking unique, high-quality treats that offer a sensory experience. Mochi ice cream’s combination of chewy texture and creamy filling aligns with this trend, with premium flavors and organic ingredients commanding higher price points.
• Health-Conscious Consumption: As consumers prioritize health, there is a rising demand for dairy-free, gluten-free, low-sugar, and organic mochi ice cream. Manufacturers who offer these options are gaining a competitive edge in the market.
• Convenience & Portability: Mochi ice cream’s small, portable size makes it ideal for on-the-go consumption—perfect for busy lifestyles. The pre-packaged tray format (supported by our production line) further enhances convenience, as it requires no additional preparation.
• Globalization of Asian Flavors: Asian flavors (e.g., matcha, red bean, taro) are gaining popularity worldwide, driving demand for mochi ice cream as a representative of Asian cuisine. This trend is particularly strong in North America, Europe, and Southeast Asia.
• Industrial Automation: As demand grows, manufacturers are shifting from manual or semi-automatic production to fully automatic lines (like ours) to scale production, reduce labor costs, and ensure consistent quality. This is especially critical for meeting the needs of large retailers and foodservice providers.

3.4 Regional Names & Similar Products

While “mochi ice cream” is the most widely recognized name, the treat is known by different names in various regions, reflecting local cultural adaptations. Additionally, there are several similar products that share similarities in texture or preparation:

Regional Names

• Japan:Mochi Aisu (もちアイス) – the original name, directly translating to “mochi ice cream.”
• Korea: Chapssal Ice Cream (찹쌀 아이스크림) – “chapssal” refers to glutinous rice, the main ingredient in mochi.
• Taiwan:Mochi Bing (麻薯冰) – “bing” means ice, reflecting the local term for frozen treats.
• Southeast Asia: Often referred to as “mochi ice cream,” with local variations (e.g., pandan-flavored in Thailand, coconut-flavored in Malaysia).
• North America & Europe: “Mochi ice cream” is the standard name, sometimes with regional spellings (e.g., “mochi ice cream” in the U.S., “mochi glacé” in France).

Similar Products

• Dango Ice Cream (Japan): Similar to mochi ice cream, but made with dango (a round, chewy rice dumpling) instead of flat mochi. Often served on a stick.
• Glutinous Rice Ice Cream Balls (China): Round balls of glutinous rice dough wrapped around ice cream, similar to mochi ice cream but with a more spherical shape.
• Ice Cream Mochi Donuts: A hybrid treat that combines mochi dough with donut shapes, filled with ice cream—popular in trendy cafes.
• Daifuku Ice Cream (Japan): Traditional daifuku (mochi filled with red bean paste) adapted to include ice cream, often smaller than standard mochi ice cream.

Unlike these similar products, our full automatic mochi ice cream production line is specifically designed to produce the classic, uniform mochi ice cream pieces in customizable trays—ideal for industrial-scale production and meeting the growing global demand for this beloved treat.

FAQ about Automatic Mochi Ice Cream Machine for Sale – Commercial & Industrial Models

Q: What machines are included in your Automatic Mochi Ice Cream Production Line?
A: Our commercial-grade system features 5 integrated machines: YC-170 Automatic Encrusting Machine (shapes and encrusts mochi ice cream), YC-23 Imitate Handmade Flour Coating Machine (applies authentic flour coating), YC-150 Automatic Tray Aligning Machine (automatically supplies and aligns plastic trays), YC-136 Rice Flour Mixing & Evaporating Steamer (150L capacity for dough steaming), and YC-135 Steamer Generator with water softener (ensures stable steam quality for consistent dough texture). This all-in-one setup replaces manual labor from start to finished tray.

Q: How does the tray feeding work, and are trays customizable?
A: The YC-150 Tray Aligning Machine in our mochi ice cream production line automatically feeds plastic trays into the system, so no manual picking is needed—greatly reducing labor costs and errors. Trays are fully customizable: we offer standard sizes (2, 4, 6, 8, or 10 mochi portions per tray) and can adjust dimensions based on your packaging needs, such as customizing tray depth or material thickness for freezer storage.

Q: What’s the production speed range of your Automatic Mochi Ice Cream Machine?
A: Our industrial machine runs at 10–90 units per minute, with speed adjustable based on tray size and product thickness. For example, 2-portion trays (smaller size) operate at 10–30 units/min for precision, while 10-portion trays (larger size) reach up to 90 units/min for high-volume output. This flexibility lets you scale production without compromising coating or texture quality.

Q: How does the YC-136 and YC-135 machines handle dough steaming?
A: The YC-136 Rice Flour Steamer (150L) mixes and steams the mochi dough, while the YC-135 Steamer Generator (with water softener) supplies clean, soft steam to prevent mineral deposits on equipment. The 150L capacity ensures continuous steaming for large batches, and the water softener extends machine lifespan by reducing scale buildup. Together, they guarantee consistent, chewy mochi texture every time.

Q: Is manual labor required to operate the Automatic Mochi Ice Cream Machine?
A: Our system is designed for minimal manual intervention. After loading raw ingredients (rice flour, ice cream mix, etc.), the 5-machine line runs fully automatically: YC-170 shapes the ice cream, YC-23 coats it, YC-150 places it into trays, and the steaming machines prepare the dough. Operators only need to monitor the process, refill ingredients, and unload finished trays—saving you time and labor costs.

Q: Can the plastic trays be reused, or do we need to buy new ones?
A: The trays are made of food-grade plastic (PP or PET, depending on your preference) and are designed for repeated use—no need for disposable trays. Our system ensures trays are clean and aligned before use, and we recommend using our custom trays for best compatibility, but you can also source compatible trays from local suppliers if needed.

Q: What’s the minimum order quantity for your mochi ice cream production line?
A: We offer flexible solutions for businesses of all sizes. For small-scale commercial use (e.g., local ice cream shops), we recommend our standard 5-machine setup. For industrial clients needing high-volume output, we can customize configurations or add auxiliary equipment. Contact our sales team for tailored quotes based on your production goals.

Q: Are there additional costs for installation and after-sales support?
A: Installation is included in the purchase price, with our team handling on-site setup,调试 (d调试), and operator training. We also provide a 12-month warranty covering parts and labor, plus 24/7 technical support. Post-warranty, we offer maintenance packages (monthly/annual) to keep your machine running smoothly, with spare parts available at discounted rates for our clients.

Q: Does the Automatic Mochi Ice Cream Machine work with different ice cream flavors?
A: Yes! The system is flavor-agnostic—you can produce vanilla, chocolate, matcha, or any other flavor by adjusting the ice cream mix input. The YC-170 and YC-23 machines adapt to varying ingredient viscosities, ensuring even coating and shape consistency across flavors. We even provide recipe recommendations for optimal mochi texture with your chosen ice cream base.

Q: How much space does the 5-machine production line require?
A: The total footprint is approximately 10–15 square meters (varies by machine layout). We design the system to fit standard industrial kitchens or factory floors, with modular configurations available for smaller spaces. Our sales team can create a 3D layout plan to maximize your workspace efficiency.

Q: Is the Automatic Mochi Ice Cream Machine energy-efficient?
A: Yes! The integrated design reduces energy waste: the YC-135 water softener recycles water, and the 150L YC-136 steamer uses precise temperature control to minimize steam loss. Compared to manual setups, our system cuts energy consumption by 30–40% while maintaining higher output. We also offer optional energy-saving modes for off-peak production.

Q: Do you provide FDA/CE certifications for the machine?
A: All our Automatic Mochi Ice Cream Machines meet international safety standards, including FDA compliance for food contact materials and CE certification for electrical safety. We’re happy to provide certification documents upon request, ensuring your equipment meets global export and retail requirements.

Q: Can the mochi ice cream be frozen or packaged immediately after production?
A: Absolutely! The finished trays exit the line ready for direct freezing or plastic sealing. Our system is compatible with most commercial freezer and packaging machines—we can even integrate with your existing速冻 (freezing) or shrink-wrap equipment if needed. This seamless transition reduces post-production handling time.

Q: What’s the maintenance frequency for the Automatic Mochi Ice Cream Machine?
A: Daily maintenance is minimal: operators should clean the coating machine (YC-23) and steaming pipes (YC-135/136) after shifts. Weekly checks include lubricating moving parts (YC-150 tray aligner) and inspecting the water softener filter. Major maintenance (e.g., replacing seals) is required every 6–12 months, and we provide a detailed maintenance manual with video tutorials for easy upkeep.

Q: How long does it take to install and start producing with your machine?
A: Installation typically takes 3–5 days, including electrical setup, piping connections, and software calibration. Once installed, we offer 2 days of on-site training for your team to master operation, troubleshooting, and basic maintenance. Most clients start full-scale production 1 week after installation—faster than many competitors.

Q: Are there additional accessories we can buy for the Automatic Mochi Ice Cream Machine?
A: Yes! We offer optional add-ons like: (1) a dust collector for the YC-23 coating machine to reduce flour waste, (2) a tray stacking machine for post-production storage, (3) a color-coded labeling system for flavor differentiation, and (4) a touchscreen HMI for easier speed and parameter adjustments. Contact us for a full accessories catalog.

Q: Can the mochi ice cream be produced with different rice flour blends?
A: Our system is versatile for various rice flour types (sticky rice, glutinous rice, or mixed flours). The YC-136 steamer allows precise temperature control (100–110°C) and steam pressure adjustment, ensuring the dough texture adapts to different flour ratios. We even provide a rice flour supplier list for clients needing bulk ingredient sourcing.

Q: What support do you offer for overseas clients (e.g., shipping, customs)?
A: We provide door-to-door shipping with insurance, and our logistics team handles customs clearance documentation (e.g., CO, packing lists) to ensure smooth delivery. For clients in the EU, US, or Asia, we offer local distributors for faster after-sales service. We also assist with machine installation in your country if needed.

Q: Does the Automatic Mochi Ice Cream Machine come with a warranty and technical support?
A: Yes! Our machines include a 12-month warranty covering parts and labor, and lifetime technical support via phone, email, or video calls. We offer extended warranty options (2–3 years) with priority service. Our in-house engineers are available 24/7 to resolve issues, and we provide free software updates to enhance machine performance.

Q: How do I get a custom quote for your Automatic Mochi Ice Cream Production Line?
A: Fill out our online form with your production volume, tray size, and flavor preferences. Our sales team will reply within 24 hours with a detailed quote, including machine specs, delivery timelines, and financing options (e.g., 0% interest loans for qualified clients). We’re happy to schedule a video demo to show you how the system works!

Contact us today to transform your mochi ice cream business with our fully automated, high-efficiency production line!